I have a shoulder of lamb to roast

[Alibabaandthe40nappies]

Not done one before so I'm not sure how long to cook it for and on what temp.

It's about 1.5kgs.

I reckon Gas 5 for about an hour and a half (20 mins/lb and 20 mins over)in a pre-heated oven. Always nice to spike it with garlic and rosemary.

Slow roast it w lots of rosemary and garlic.... delicious! rub w olive oil, salt, peper, r'mary and garlic, wrap in foil and roast in oven at 150 degrees for 4 hours. Will fall off the bone and be delicious........

My fave thing to do with lamb is to mix the following in a food processor (or chop and mash together):

tin achovies plus the oil
capers
rosemary
garlic

it should be a paste. Then make slits in the lamb all over and shove the paste in, cover the top of the lamb with any that's left over. It's absolutely delicious.

20 mins/lb sounds about right but I would check before you do the 20 mins over as sometimes the lamb is done by then. On an electric over that would be at 190.

One tip I got from here was to roast the lamb (with the garlic, rosemary, etc as above), but on top of a load of thinly sliced potatoes. All the juices mingle with the potatoes making it all doubly delicious

Thanks! Have shoved it in with some rosemary and garlic on about 160 in a fan, it's been in for half an hour and I want it to be ready at 6.

Rindercella - that would be delicious, but we are low carbing

Oh too late - was going to suggest butterfly-ing it and bbqing it - yummy.

Pootles we will definitely try that another day, but it's too complicated for a Friday when I'm trying to do something which DS can eat at 6ish, and that DH and I can eat at what is now looking like about 9pm once he gets home from this sodding meeting which is over-running by several hours.